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One-Pan Chicken and Broccoli Lasagne Recipe

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4.3 from 3 reviews

This one-pan chicken and broccoli lasagne is a comforting and delicious dish that combines tender shredded chicken, fresh broccoli florets, and delicate fresh lasagne sheets cooked in a creamy Italian herb sauce. The recipe is designed for convenience, using a single deep pan to cook the sauce and pasta simultaneously before finishing under the oven grill for a golden cheesy top. Perfect for a hearty family meal ready in 45 minutes, it balances rich flavors with the freshness of broccoli and herbs.

Ingredients

Chicken and Vegetables

  • 2 tbsp olive oil
  • 300 g boneless, skinless chicken breast, sliced horizontally into thinner steaks
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
  • 1 small brown onion, diced
  • 1 tbsp freshly minced garlic
  • 1 leek, white part only, finely sliced
  • 90 g broccoli florets, roughly chopped into 1 cm (½ inch) pieces
  • 1 tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper

Sauce

  • 60 ml water
  • 2 tbsp unsalted butter
  • 30 g plain (all-purpose) flour
  • 625 ml chicken stock
  • 375 ml thickened (whipping/heavy) cream
  • 1 tbsp Italian mixed herbs (Italian seasoning) – can be substituted with dried oregano or thyme

Lasagne and Cheese

  • 250 g fresh lasagne sheets, cut into 10 cm (4 inch) squares
  • 50 g freshly grated parmesan
  • 150 g freshly grated mozzarella

To Serve

  • Fresh oregano or basil leaves (optional)

Instructions

  1. Preheat the oven grill: Set your oven grill (broiler) to high heat so it’s ready to brown the top of the lasagne at the end.
  2. Cook the chicken: Heat the olive oil in a large, deep, heavy-based pan over medium heat. Season the chicken with salt and pepper on both sides. Cook the chicken for 5–6 minutes until just cooked through, turning once halfway. Remove from pan and set aside to rest. When cool enough, shred the chicken using two forks.
  3. Make the sauce base: Use 60 ml of water to deglaze the pan by scraping up any browned bits, retaining all flavor. Keep the pan over medium heat with the pan juices, then add butter, diced onion, and minced garlic. Cook while stirring for 1–2 minutes until fragrant.
  4. Add leek: Stir in the finely sliced leek and cook for 3–4 minutes until softened and fragrant.
  5. Incorporate flour: Sprinkle the flour over the vegetables and cook for 1 minute while stirring continuously to remove the raw flour taste and form a roux.
  6. Pour in chicken stock: Slowly pour in the chicken stock while stirring to combine and form a smooth sauce base.
  7. Add cream and seasonings: Stir in the thickened cream, Italian mixed herbs, chopped broccoli, 1 tsp sea salt, and ¼ tsp black pepper. Bring everything to a simmer.
  8. Add lasagne sheets: Using tongs, gently add the fresh lasagne squares, making sure they are fully submerged and evenly spread in the sauce for even cooking.
  9. Simmer covered: Reduce heat to low and cover the pan. Let the lasagne sheets soften as they cook for 6–7 minutes.
  10. Simmer uncovered: Remove the lid and continue simmering uncovered for 4–6 minutes until the sauce thickens and the lasagne are nearly cooked through, stirring often to keep pasta separate and prevent sticking.
  11. Stir chicken and parmesan: Carefully fold in the shredded chicken and parmesan cheese, taking care not to break up the pasta sheets too much. Remove the pan from heat.
  12. Add mozzarella and grill: Sprinkle the mozzarella evenly on top. Place the pan under the preheated oven grill for 3–5 minutes until golden and bubbling.
  13. Serve: Let the lasagne stand for 5 minutes so the sauce fully absorbs into the pasta. Garnish with fresh oregano or basil leaves if desired, then serve warm.

Notes

  • Note 1: Adjust salt according to taste as parmesan and chicken stock add saltiness.
  • Note 2: Fresh lasagne sheets cook quickly and soften in the sauce; if using dried lasagne sheets, pre-cook them or adjust cooking time accordingly.
  • Note 3: If there is too much residual liquid at the end, simmer uncovered a bit longer to reduce, stirring frequently to prevent burning.

Find it online: https://dishcooks.com/one-pan-chicken-and-broccoli-lasagne-recipe/